Turkey and Eggplant Casserole - YUMMY!

This sound yucky but, it's actually quite good . . . even our son liked it when he was a teenager and still at home.

Turkey and Eggplant Casserole
Serves 8

1.25 lb turkey dark meat, ground and skinless
1 whole onion, chopped
3 whole garlic cloves, minced
1.5 lb eggplant, peeled and cubed
28 oz canned crushed tomatoes
1 whole bell pepper seeded and diced
1 whole red bell pepper seeded and diced
3/4 cd seasoned bread crumbs
1 tsp basil
1/4 c parmesan cheese grated

Preheat oven to 350 degrees, spray 13x 9 baking dish with nonstick cooking spray

Spray a large nonstick skillet with non stick spray, heat. Add turkey, onion and garlic. Cook, stirring as needed, until the turkey is browned and onion is softened . . 5-6 minutes.

Add eggplant, tomatoes, peppers, bread crumbs and basil; bring to a boil, stirring as needed.

Transfer turkey mixture to a baking dish. Bake, covered, until vegetables are tender - 45-50 minutes.

Uncover, sprinkle with cheese and bake until cheese is lightly browned - 15 minutes. let stand 5 minutes before serving.

Calories - 194
Fat - 4/7%
Sat fat - 2/8%
Chol - 51/17%
Sodium - 549/23%
Potassium - 690/20%
Carbs - 20/7%
Fiber - 4/16%
Protien - 19/38%
Calcium - 104/10%
Iron - 3/14%